1 tbsp. sugar
1 tsp. cinnamon
5 flour tortillas
Cooking spray
1 c. cold skim milk
1 pkg. (4 serving size) Jello vanilla sugar free instant pie filling
8 oz. light cream cheese
2 c. Cool Whip lite
1 oz. Baker's semi sweet chocolate

Heat oven to 350 degrees. Combine sugars, cinnamon. Spray tortillas with cooking spray, sprinkle each tortilla with sugar and cinnamon mixture on both sides. Cut each tortilla into 4 wedges. Stand round edge of each tortilla wedge in bottom of muffin cup, curling sides to fit the cup. Bake 10 minutes until crisp. Cool in pan.

Mix pudding mix and milk in large bowl, blend well. Beat in cream cheese until smooth, stir in whipped topping, refrigerate 1 hour. Fill each shell with 3 tablespoon mixture, melt chocolate in microwave in a zip lock bag (freezer weight), snip off corner and drizzle over canolis.